Khao Soi (Northern Thai Coconut-Curry Noodle Soup) — Vegetarian

Ingredients

Contains gluten, egg, soy, peanut. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Toast the coriander and cumin seeds in a dry skillet over medium heat until fragrant, about 2–3 minutes, then transfer to a mortar (or spice grinder).

   3 min
2. 2

   Drain the soaked dried chiles and tear away seeds if you want milder heat, then add to the mortar with turmeric, garlic, shallots, lemongrass, galangal and salt; pound or grind to a rough paste, adding a splash of water (1–2 tbsp) if needed.

   8 min
3. 3

   Heat 1 tablespoon vegetable oil in a medium pot over medium heat, add the paste and fry, stirring, until aromatic and darker in color, about 3–4 minutes.

   4 min
4. 4

   Add the sliced mushrooms to the pot and sauté with the paste until they begin to soften, about 3 minutes.

   3 min
5. 5

   Stir in the coconut milk and vegetable stock, scraping up any browned bits, then add kaffir lime leaves and bring to a gentle simmer.

   5 min
6. 6

   Season the broth with vegetarian 'fish' sauce (or soy+lime), vegetarian oyster sauce, brown sugar and white pepper; taste and adjust for salty, sweet and sour balance.

   2 min
7. 7

   While the broth simmers, press and pat tofu dry, then toss the cubes with 1 tablespoon soy sauce.

   3 min
8. 8

   Heat the remaining 1 tablespoon oil in a large nonstick skillet over medium-high and pan-fry the tofu until golden and crisp on at least two sides, about 8 minutes total, then transfer to paper towels.

   8 min
9. 9

   If using fresh egg noodles, bring a large pot of salted water to a boil and blanch noodles 30–60 seconds until loosened but still firm; drain and portion into bowls for serving.

   3 min
10. 10

    For the crispy noodle topping, heat 2 cups vegetable oil in a wide skillet over medium-high until shimmering, then add a handful of fresh noodles in a single layer and fry until puffed and crisp, about 1–2 minutes per batch; transfer to paper towels and salt lightly.

    10 min
11. 11

    Finish the broth with lime juice and add the fried tofu to warm through for 1–2 minutes; remove kaffir leaves.

    2 min
12. 12

    Assemble: divide blanched noodles among bowls, ladle the coconut curry broth and mushrooms over them, top with pan-fried tofu, crispy noodle shards, pickled mustard greens, crispy shallots, chopped cilantro/scallions and a lime wedge; scatter crushed peanuts if using.